Chorizo Stuffed Squid

Is it time to get the BBQ out yet? Is it is it is it? No?

As much as I enjoy the odd winter BBQ, the novelty is starting to wear off. I want to feel the sun beating down on my back and the fierce heat of the grill on my face, knowing that within arms reach is the sweet salvation of an ice cold beer. I look forward to the British summer with the same fierce optimism every year; this time it’s going to be a corker, trust me.

Stuffed squid are perfect for the BBQ but in the meantime we’re OK because they also taste great cooked indoors.

Two points to remember with stuffed squids – firstly, make sure they are medium sized, not great hulking monsters and secondly, don’t overstuff. As we all know you either cook squid very fast or long and slow; you don’t want them too big or else the squid will be done before the stuffing is warmed through. They also shrink a bit as they cook so don’t pack them denser than a gap year students’ rucksack, or they’ll burst.

Chorizo Stuffing

 

Apart from that it’s child’s play. I’ve made these with cooking chorizo and the cured kind and both are delicious, although I think I prefer cured, as it holds its shape giving you something to really bite down on, each paprika stained nugget exploding with flavour. Ask me tomorrow and I might prefer the alternative.  A sharp, lemon dressed salad is the perfect accompaniment and if it’s summer and you’re living the dream, so is an ice cold beer.

Chorizo Stuffed Squid

The amount of stuffing you use of course depends on the size of your squid. I used two medium sized squids. Make sure they are well cleaned before you begin. If you use fresh squid then make sure to keep those tentacles for an extra treat.

I used about 150g cooked (and cooled) rice mixed with 250g chopped, cured chorizo sausage, 1 small softened onion and a large handful of finely chopped parsley leaves. I seasoned this with black pepper and stuffed inside the squid, securing with cocktail sticks.Make 3-4 deep slashes in the flesh of the squid – this will help the heat to get all the way through.

When ready to cook the squid, oil them on the outside then season with salt and pepper. You can either grill them on the BBQ – about 4-5 minutes or pan fry them or griddle them indoors. Check they are hot all the way through using a skewer and serve with a lemon scented salad.

 

Chimichurri

When a girl gets gifted with a hefty hunk o’ prime cattle, her thoughts immediately turn to entertaining; a lengthy weekend lunch with mates was on the cards. Picture this: nearest and dearest gathered on sofas with a glass and a smile; the soothing rhythm of contented chatter drifting through the kitchen; me pondering whether or not to give the beef another 10 minutes resting. I imagine myself emerging from the kitchen carrying the magnificent centrepiece to a chorus of ‘oohs’ and ‘aahs’ and pairs of eyes gleaming with excitement. I’ll be as proud as punch as I set her down on the table and…

…pooff! That was the sound of my dream going up in smoke. We still don’t have a proper dining table and it’s breaking my heart. Our only stand-in is a dainty set of patio furniture which only sits two and well, it’s garden furniture. That only really feels right if you are either a student or it’s Christmas and you need to squeeze in a couple more relatives. So anyway that’s my excuse for two of us eating a piece of meat that could probably serve ten. I’m sticking to it.

I began by cutting off two fat sirloins for Sunday lunch. A ballsy chimichurri filled the craving for something with the invigorating prickle of salsa verde without actually being just that; I seriously need to overcome my addiction to the green mistress. Parsley is still a main contender here, whizzed with a lorra lorra garlic and spiky chilli flakes. A fine way to commence a week of bovine feasting. It’s a tough job, eating all that lovely meat, but someone’s got to do it.

Chimichurri

30g parsley leaves (a large handful)
2tsp hot chilli flakes or to taste
2 tbsp red wine vinegar
1 tbsp lime juice
1 shallot
Olive oil, to loosen
4 cloves garlic
Salt
A sprig of fresh oregano, leaves removed (optional)

Either chop the garlic, parsley, oregano and shallot very fine or whizz in a food processor. Mix in the chilli flakes, vinegar, lime juice and loosen with olive oil to reach your desired consistency. Season with salt. Great with grilled meats and fish.